Add in the rest of the sauce ingredients, and stir until well combined. Stir occasionally while bringing sauce to a boil. Once boiling, reduce heat to a low simmer. Keep heat to low until ready to serve, stirring occasionally.

If cooking pasta, go ahead and add It to the boiling water. Drain the pasta when It is finished.

In a large, deep saute pan add a dash olive oil or toasted sesame oil. Add the other half of the diced sweet onion.

After a few minutes, add in your ginger, and saute a minute more.

Add the rest of your vegetables into the saute pan (except green onion) and continue to saute five minutes more.

Now pour roughly two cups of the sauce into the saute pan over the veggies. Stir in your peas/ edamame and allow the vegetables to simmer in the sauce for a minute or two. Stir in your siracha ( if using).